This is an easy way to keep grilled swordfish (or tuna or halibut) moist. If I have them, I throw a few fresh peach halves on the grill while the fish cooks and use those in a grilled peach salsa to serve along with the halibut. —cheese1227
6-ounce swordfish steaks (about 1-inch thick)
I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.